THE temperature has officially started to drop and winter is coming (for the record, I was saying that before Game of Thrones made it popular). It’s this time of year when people tend to crave food which is less healthy. To that I say ‘go for it – but do it in moderation.’ Yes, get a takeout when it’s freezing outside on a Friday night, but make it up to your body by going for an extra-long walk the next day. Binge eating is dangerous because it can easily become a part of daily life. There are loads of comfort meals which aren’t necessarily unhealthy but are filling – and they are cheap to make. Also, because we tend to make winter food in big batches (scouse, stew etc.) there’s usually some left over the next day for lunch! It’s also the time of year when people exercise less due to cold weather. To this is say ‘get a grip and get out there’. Throw on a hat and scarf and go for a walk. There are loads of well-lit areas in Liverpool to walk or jog in when the nights are getting dark. There are also hundreds of classes and activities taking place at sports centres, community centres etc. in all our neighbourhoods. Don’t let the winter time give you an excuse to hibernate and stop moving and socialising. Good News Liverpool spoke to head chef Martin Simm at Castle Street Townhouse to get a scouse recipe which is lighter on the calories than usual. Martin has crafted a Scouse recipe that offers a true taste of nostalgia and best of all it’s virtually guilt-free. Ingredients For Scouse (serves 4-6) 10ml olive oil 500g lamb shoulder (trimmed and diced) 3 tablespoons of Worcestershire sauce 1 leek finely diced 1/2 head of celery 6 cloves of garlic finely diced 4 shallots finely diced 3 carrots peeled and diced 4 Maris Piper potatoes peeled and diced 2 sprigs of thyme 4 litres of reduced beef stock 200ml of red wine 4 tablespoons of tomato paste Salt and pepper to taste For pickled cabbage 1/4 red cabbage 300ml red wine 100ml white wine vinegar 1 spoon of red currant jelly 100g sugar 1 stick of cinnamon Salt and pepper to taste Recipe:
- Seal lamb in a hot pan with oil and onion, leek, celery and garlic.
- Add Worcestershire sauce, red wine and reduce. Season meat then add tomato paste and stir.
- Add half of the reduced beef stock and cook out on a low simmer for 60 minutes. Always check the level of stock you don’t want it to boil dry. Stir occasionally.
- Add the rest of the stock with carrots potatoes and thyme. Cook out for a further 60 minutes. Check lamb is tender if it isn’t carrying on cooking.
- In a separate pan add red cabbage, sugar cinnamon and red currant jelly. Cook out until sticky consistency.
- Serve Scouse in a bowl with pickled red cabbage and fresh bread.